Ingredients: 1 whole chicken (about 4-5 pounds), cut into parts 2 large carrots, peeled and sliced 2 celery stalks, sliced 1 large onion, diced 3 garlic cloves, minced 8 cups chicken broth 1 bay leaf 1 teaspoon dried thyme 1 teaspoon dried parsley 1 teaspoon dried dill (optional) Salt and pepper to taste 2 cups egg noodles (or any pasta of your choice) Fresh parsley, chopped (for garnish) Lemon wedges (optional) Instructions: Prepare the Chicken: In a large pot, place the chicken pieces and cover with water (about 8-10 cups). Bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 30 minutes, skimming off any foam that rises to the top. Cook the Vegetables: Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve and return it to the pot. Add the carrots, celery, onion, and garlic to the pot. Stir in the bay leaf, thyme, parsley, and dill (if using). Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender. Shred the Chicken: While the vegetables are cooking, remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Add the Chicken and Noodles: Add the shredded chicken back into the pot. Stir in the egg noodles and cook for an additional 10 minutes, or until the noodles are tender. Serve: Remove the bay leaf from the soup. Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side if you like a bit of acidity to balance the flavors. Tips: For a richer flavor, you can sauté the vegetables in a bit of olive oil before adding them to the broth. You can also add other vegetables like peas, corn, or potatoes based on your preference. If you prefer a thicker soup, you can add a slurry of corn-starch and water towards the end of cooking.
